Strawberry Rhubarb Compote With a Vanilla Bean Coconut Cream

READY IN: 25mins
YIELD: 4 cups




  • Chop rhubarb and strawberries and combine them into a large pot with spices, orange juice and honey over medium heat.
  • Bring mixture to a boil and allow to boil for a few minutes until reducing the heat to low-medium.
  • Allow mix to simmer until all the rhubarb has broken down and enough of the liquid has evaporated that the mix resembles a jam like consistency.
  • If you find your mixture is fairly runny with a lot of extra juice allow it to.
  • simmer on low until the juices evaporate a bit more. Chill compote completely before serving.
  • To make the cream topping, open two cans of chilled (24hrs) coconut milk.
  • Carefully scoop out the solid portion into a mixing bowl, trying your best to leave the liquid portion behind.
  • Slice open your vanilla bean pods and using a flat edged knife, remove seeds and add them to your coconut cream.
  • Begin whipping cream and vanilla bean on medium-high setting. After about a minute slowly drizzle in your honey until your mix is aerated enough to hold peaks. (You can stick this in fridge until ready to serve).
  • Garnish with fresh mint or chopped nuts and serve!
  • Enjoy!